Almond Free Easy Cornbread
Golden, slightly sweet, and tender all the way through, this classic cornbread is the kind of comfort food that disappears fast at any table. The batter comes together with pantry staples — cornmeal, flour, buttermilk, eggs, and butter — so there's nothing mysterious hiding in the ingredient list. That matters a lot when you're navigating tree nut allergies, since baked goods can be a minefield of almond flour, almond extract, or shared equipment warnings. Every ingredient here is straightforward and easy to verify, giving you real peace of mind alongside a genuinely delicious result. The trick of preheating the butter right in the pan gives the bottom a gorgeous, lightly crisped crust that sets this recipe apart from the average box mix. A quick 18–22 minutes in a hot oven and you've got nine squares of golden, pillowy cornbread ready to serve alongside chili, soup, or honestly just on its own with a little extra butter.
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Learn more →Ingredients
9 servings
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted and slightly cooled
- 1 tbsp unsalted butter, for the pan
Instructions
- 1
Preheat the oven to 400°F (205°C). Place 1 tbsp butter in an 8x8-inch baking pan and set it in the oven while it preheats, until the butter is melted and the pan is hot, about 5 minutes.
- 2
Whisk together the cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl until evenly combined.
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